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Kinder Sorpresa MAKeS 1 ServiNg

this luxurious cocktail is made even more special by the use of ethereal, egg-shaped cups of ice. Bartender Brandon Josie shows you how to make them in our video at mixpdx.com. 1 ounce Averna Amaro ¼ ounce Nux Alpina Nocino Ice Ice egg cups or coupe glasses, for serving 3 ounces chilled prosecco Pistachio foam (see below) Candied thyme (see below) Combine Averna and Nocino in a mixing tin with ice. Stir several seconds until chilled. Strain into the ice egg or coupe glass. top with chilled prosecco and a dollop of pistachio foam. garnish with candied thyme. To make pistachio foam: in a saucepan, heat 2 cups whole milk and 2 cups shelled pistachios, stirring occasionally until pistachios are soft (don’t allow milk to boil). remove from heat, then purée in a food processor. Strain through a cheesecloth-lined sieve. Dissolve 2 teaspoons unflavored gelatin in 1 tablespoon water. Stir into the milk and allow to cool. pour into a whipped cream canister and charge with

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MIXpdX.coM DECEMBER 2012

a Co2 charger. Keep chilled until ready to use. To make candied thyme: Whisk 1 egg white in a bowl until frothy. Dip thyme sprigs into the froth, dip into a bowl of granulated sugar and place on a paper towel for 1 to 8 hours to dry. — Brandon Josie, Riffle NW, Portland

 ONLINE EXTRA: Watch Riffle

NW bartender Brandon Josie demonstrate how to make ice cups at MIXPDX.COM

MIX Magazine December 2012  

Eat • Drink • Get Out • Get Together

MIX Magazine December 2012  

Eat • Drink • Get Out • Get Together

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